Stuffed Manicotti With Ricotta Cheese

Whether stuffed ravioli pillows or stuffed manicotti tubes, pasta filled with cheese has an established pedigree.

By Carol Taylor and the MOTHER EARTH NEWS editors

| March/April 1989

When you prepared your stuffed manicotti, try not to make it look this good or you won't want to eat it.PHOTO: GALINA MIKHALISHINA/FOTOLIA

Another pasta dish with a multitude of variations, the template for stuffed manicotti consists of manicotti shells filled with cheese, onions, and garlic and baked with tomato sauce. We’re staying with that simple theme, but using Swiss and ricotta cheese in place of Parmesan. Or if you’re interested in a three cheese preparation, use all of them.

Although it may look complicated, this recipe really requires only about 30 minutes of preparation.

Melt the butter in a saucepan, and saute the onion and garlic until soft but not brown. Place half the mixture in a mixing bowl, and set aside. To the remaining onion in saucepan, add tomato sauce, and set aside.

-Advertisement-

Cook the manicotti shells according to package directions; drain, and rinse with cold water. To the reserved onion and garlic, add the ricotta, Swiss cheese, parsley, salt, pepper, and nutmeg. Mix well. Stuff the shells with the ricotta, using a teaspoon or iced-tea spoon. Place in a large baking dish, top with tomato sauce, and sprinkle with Parmesan. Bake at 375 degrees Fahrenheit for 20 minutes or until hot and bubbly. Serves 4.

Money-Saving Tips in Every Issue!

At MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).